Salt pink salmon for trout. How to cook salted pink salmon at home

Salted pink salmon is an inexpensive, very common and useful product. It is saturated with useful elements and almost all vitamins. It contains: nicotinic acid, which improves the activity of the central nervous system and the gastrointestinal tract, calcium, sodium, vitamin B12, iodine, phosphorus, sulfur, fluorine, omega-3. Many housewives prefer to cook such a dish as lightly salted pink salmon for salmon, because after cooking, the beneficial substances, for the most part, disappear.

Why pink salmon and not salmon

To begin with, we want to pay attention: always give preference to fish of your own processing, since in the store there is a high probability of preparing it with the help of very dangerous E-additives, which, interacting with each other, produce formaldehyde - the strongest conservative poison. Therefore, buy the fish yourself and also salt it yourself. And now we will tell you why we will be preparing salted pink salmon for salmon, and not expensive types of salmon. The reason is very simple and is related to the fact that today trout and salmon are very dangerous products, despite the fact that their taste qualities are noticeably superior to dry pink salmon.

Salmon comes to store shelves from special farms, where they are grown. The buyer will not be able to distinguish such fish from wild. Even in Vietnam, China and Norway, where most of these goods come from, the health and interests of consumers are far from being in the first place. In business, the main goal is to maximize profit.

How salmon are grown

The fish in the cage does not move much, has a weak muscle mass, the fins are almost completely atrophied, so its flesh is sugary in taste, sprawling, fats are from artificial food. Thanks to such food, the composition of salmon changes greatly. Pigments are added to the feed to give color, synthetic vitamins, antibiotics. Because of these additives, the person consuming it gains weight.

In the United States and Europe, the dye canthaxanthin, which leads to visual impairment, has long been banned. We buy fish from farms where it is still used, as it is two times cheaper than astaxanthin, a natural pigment. Why did we write all this? So that you understand why many Russian housewives prefer to buy their own pink salmon, caught from their native Far Eastern oceans. It is available, inexpensive and plentiful. In addition, pink salmon is prepared for salmon no worse than salmon.

Let's start salting pink salmon

Having decided on the choice, we proceed to the process itself. In order for us to get salted pink salmon for salmon, the following ingredients are needed: frozen fish, water, salt, and optionally vegetable oil. It is desirable to take a whole fish, as it is sold in the form it was caught, without any pre-treatment. Fillet can also be used, but keep in mind that it has been soaked in phosphates and has absorbed water due to its porosity, which makes it heavier.

We take the fish frozen in order to make it easier to remove the skin from its skin, defrosting it a little. It is very simple to do this: cut off the head, pick up the skin in the place of the cut and remove it with a “stocking”. The backbone and bones from the frozen carcass are also separated conveniently and easily. Then we cut the resulting fillet into portioned small pieces. We make the size so that without further processing put on sandwiches. Salmon salmon is ready for salting.

Continuation of the salting process

It is necessary to prepare a solution in which we will continue to cook our fish. Boil one liter of water, cool, put five tablespoons of coarse salt in it and stir well until completely dissolved. We put the fillet in the solution for 20-30 minutes, the time depends entirely on your taste. But keep in mind that the difference in salinity is very small.

Then we spread the fillet on napkins or a paper towel, let the solution soak a little in them, and put the fish in a container or jar. In the event that your light-salted pink salmon for salmon is planned for long-term storage, sprinkle it with vegetable oil. Close the lid and - in the refrigerator. After five or six hours you can eat.

How to use the finished product

Such a delicious salted fish very often goes to sandwiches. So, we recommend using butter with a fat content of 82.5%. Only it is completely natural. Such slightly salted pink salmon, of course, only symbolically resembles salmon, but, nevertheless, significantly, for the better, differs from dryish, ordinary salted pink salmon.

As a result of applying the above recipe, it turns out to be juicier and more tender, which means it is tastier. You will also like the product very much.

Another recipe for salted pink salmon

Using the following cooking method, it is easy to get from lean and dry fish, as in the previous version, a tender and juicy dish that can be tasted in an hour. So, pink salmon for cooking. In this particular case, we need pink salmon fillet cut into slices. If it is frozen, it does not need to be thawed. Such fish is much easier to cut, and the pieces will be noticeably neater. We make a saline solution from four to five tablespoons of salt and a liter of cold boiled water. It should turn out to be very saturated.

How can you check this? In the case when the peeled potato, dipped into the solution, pops up, then the solution is ready. We put the fish in it for five to eight minutes, after which we take it out, rinse and dry it with a napkin. Now we put it in layers in a bowl, pour it with odorless sunflower oil. We take the dishes and send them to the refrigerator for 30-40 minutes. Serve with greens, lemon, onion. It will turn out very tasty pink salmon, lightly salted. The recipe, as you can see, is quite simple and quick.

More about the benefits of pink salmon

Let's dilute our recipes a little with information about why pink salmon is so popular and in great demand among housewives. If everyone knows about the benefits of salmon (skin rejuvenation, normalization of the gastrointestinal tract), then lightly salted pink salmon for salmon is less known and comes into fashion only recently. How exactly is it useful:

During spawning, the male develops a hump, hence the name of the fish. Northern peoples are distinguished by excellent health, as they love to feast on pink salmon. You have already seen that it has everything that a person needs.

And again pink salmon for salmon, a recipe for cooking.

Salted pink salmon

By applying this method, you will discover new taste qualities of this fish and you won’t say at all that it was dry and lean just recently. In addition, after 60 minutes it can be served on the table for tasting. Necessary products: pink salmon fillet - 0.5 kg, coarse salt - five tablespoons, cold boiled water - one liter, lemon, one onion, a bunch of dill and parsley, olive oil. So, light-salted pink salmon - a step-by-step cooking recipe:

Another weak salt

As you can see, the recipes for salmon do not differ much from one another. Yes, it cannot be otherwise. Home recipes are always similar to one another, the difference can only be in the nuances and habits of the hostess. Finally, we will tell you how pink salmon is prepared for delicious sandwiches with bread and lemon. We follow the principle stated at the very beginning of the article - we buy a whole frozen fish, with a head, and process it ourselves. Let it melt for 30 minutes, then rinse under cold running water. We cut off the head, remove the skin from the head to the tail. Your hands will be cold, as the fish is frozen, but, as you already know, it cleans very well and quickly.

After removing the skin, cut it off, not forgetting the tail. Now we make a fillet, for which, using a knife, carefully disconnect the meat from the bones. We send the resulting fillet for 30 minutes in the refrigerator. It should freeze a little there to make it more convenient for cutting. With a sharp knife, cut into slices no more than half a centimeter thick. Now put the pieces in a bowl in which the fish will be salted. At the same time, we salt each layer. With the amount of salt, each hostess is determined independently. For example, three times more than the finished dish, plus a pinch of granulated sugar. We send for a day in the refrigerator, after which you can eat. With lemon, oil or adding to a salad. Either way it will be delicious. Bon appetit!

Red fish is valued both as a delicious delicacy and as a healthy food. If you salt pink salmon on your own, the delicacy can be consumed at any time of the year. It's economical and simple. There are many fish recipes.

If it was not possible to purchase a fresh catch, use frozen products. Everyone is subject to learn the subtleties of how to salt pink salmon after freezing. Salted fish can be used for various dishes.

How to prepare frozen pink salmon for salting?

Do not thaw fish with hot water or microwave. The carcass should depart gradually in the cool. The bottom shelf of the refrigerator is best suited for this.

Skills are needed on how to properly prepare the carcass for salting. Scales are peeled off pink salmon. Get rid of the head, tail and fins. The abdomen is incised, the entrails are removed, and the carcass is rinsed. Usually the product is cut into loin pieces. The fillet is optionally left skinless or with it. 10 cm tail is not used.

For salting, choose a dry method or in brine (wet). For dry, prepared fish is sprinkled with a mixture of salt and spices. This is the simplest salting in its own juice, which dissolves the salt, thereby soaking the entire fish with the marinade mixture.

For wet salting, you will need marinade, brine and juice. Fish is prepared by soaking in cold filling. Pink salmon caviar is also salted.

Simple dry technique

For a kilogram of pink salmon, you need sugar and salt, 3 tablespoons each. So you can deliciously salt and salmon. Thawed fish is cleaned of the remaining scales. Cut off unnecessary parts that will be used to prepare the fish soup. It is necessary to get rid of the ridge and large bones. There will be two fillets in the skin. Each part is cut in half or the fillet is left as is.

A simple mixture is prepared from salt and sugar, which must be sprinkled on each piece. Place the salmon in the bottom of the container, skin side down. The products are sprinkled with the remnants of spices.

The fish is salted in the refrigerator for a day or three, during which time the pieces are turned over twice. After the product has been salted, it is wiped on top with a paper towel. Tip: To make the pieces juicier, you can grease them with a small amount of vegetable oil.

If you ask yourself how long it takes to salt the fish in a dry way, then this is possible in the range from 15 to 20 minutes. Salted products will turn out in a day, after 3 days a salty delicacy will be ready.

Marinated homemade

For wet salting, a liter of water, three tablespoons of salt, two sugar, a bay leaf, a spoonful of dry mustard and ten peas of pepper will be enough for one carcass.

When pink salmon is salted at home in the marinade, the carcass is cut and cut into pieces, keeping a width of 5 centimeters. To prepare the brine, mix all the ingredients, boil and, after turning off the fire, cool until the temperature of the broth is equal to room temperature.

When the marinade has cooled, fill it with pieces of fish, close the container with a lid. A delicious fragrant delicacy is removed in brine in a cool place for a period of 8 to 12 hours. You can withstand 3 days, but no more. The pink salmon taken out of the liquid is transferred to a clean dish, where it will be in oil.

In tangerines

You can salt pink salmon at home with citrus fruits. You will need two fillets of fish, tangerines (4 pcs.) Or oranges (2 pcs.), Salt. Cut up a whole fish or use a ready-made fillet. The rind is peeled off the fructine, the lobules are separated. Each slice must be cut into pieces of 5 millimeters.

One fillet is laid out in the container. Salt is sprinkled on top and half of the fruit is laid out. Put the second part of the fish on top, season it well with salt and add the remaining tangerines or oranges. Tightly closing the dishes with products, leave it for a day. A fragrant, tender and juicy delicacy reminiscent of salmon.

How fast is salmon fish salted?

Pink salmon or salmon are cooked in whole carcasses, but it is better to salt the pink salmon in pieces. For a kilogram of fish, you need a tablespoon of sugar and two salts. Grate each piece or fish with a mixture of ingredients. Cotton cloth or gauze is taken. It is tightly necessary to tightly wrap the salmon or pink salmon carcass in it.

In the refrigerator in a rag, the product should lie for a week. To get a salted delicacy yummy, 5 days are enough. Ready fish is cleaned from the skin. The pink salmon fillet is cut into thin slices at an acute angle. The remaining salty pieces are wrapped and put away on the refrigerator shelf.

Salmon salting method

Before salting pink salmon in the same way as preparing salmon, cut the fish into fillets. For a kilogram of fish, you will need coarse salt in the amount of three tablespoons, 3 tablespoons of granulated sugar. spoons, 3 bay leaves, a bunch of parsley with dill and freshly ground black pepper, a teaspoon without a slide is enough.

Sugar is mixed with salt and sprinkled on salmon (pink salmon). Pepper falls. Greens are laid out over the meat with sprigs and an even layer. One sirloin is superimposed on the other, both with meat inside. The fish is wrapped in a clean piece of cloth or gauze.

A fish bundle on a tray is placed in the refrigerator for two days. After a day of salting, the meat turns over. When the meat is completely salted, they take it out and wash off all the salt.

Advice: To make the fish preparation the most delicious, before serving, salmon or pink salmon is sprinkled with juice squeezed from a lemon.

What you need to know about salting pink salmon?

To salt pink salmon at home, you need to use glass, plastic or earthenware.

Pink salmon caviar is prepared either in the same way as fish fillet, or salted pink salmon caviar at home is taken separately. The film is removed and poured with marinade from 200 grams of water, 2 teaspoons with salt and spoons with sugar.

Salt milk is required as well as caviar. All components of the marinade are mixed, boiled, cooled and infused for 3 hours.

Salting pink salmon caviar at home is tasty and fast.

Red fish meat has always been valued for its incredible taste and considered a healthy delicacy. The lightly salted representative of the seas, which is so convenient to use in salads and snacks, is especially popular. Today we will tell you how to salt pink salmon at home, because unlike, for example, salmon, it is more affordable. It is worth considering that it is not so greasy, and besides, it has a bitter aftertaste. Therefore, it is very important to choose the right mixture for salting it and use an odorless vegetable oil.

Dry salting of pink salmon at home

It's hard to find someone who doesn't love red salted fish. True, many can afford such a delicacy only on special days. But you can find a way out of this situation by simply salting the fish yourself at home. And it is not necessary to buy trout or salmon, because you can use a more affordable species for salting. For example, pink salmon.

Salting such fish is quite simple, the difficulty lies only in cutting it. It is necessary to remove the spine, fins, remove the skin and clean the carcass from all the insides. The tail and head can be left and boiled from them a rich ear. The main thing is to do everything carefully so that the meat is well separated from the skin.

As soon as the pink salmon fillet is ready, you can start salting it.

1. For 1 - 1.5 kg of fish, we need three tablespoons of salt and two tablespoons of sugar.
2. In a bowl, mix salt and sugar and take a container, on the bottom of which we pour the prepared mixture.
3. Put a piece of fish on top of it and sprinkle it with salt and sugar. We put the second blank on top and also fill it with a dry mixture.
4. Close the container and put in the refrigerator for 24 hours.

Fish fillet, salted in haste

Salting pink salmon is a quick and inexpensive way to cook delicious fish. It can be served in different ways. For example, as a snack, on sandwiches, in rolls and stuffed pancakes. There are a lot of recipes for salting such fish and they are all simple in their execution.

But there are two main ways:

• dry when only spices are used;
• and wet, in which the fish is salted in a marinade or brine.

We offer you the easiest recipe for a quick wet salting of pink salmon.

Ingredients:

• pink salmon (1 kg);
• three tablespoons of salt;
• three tablespoons of vegetable oil;
• six peas of pepper;
• bulb;
• Bay leaf.

Cooking method:

1. Cut the prepared salmon fillet into pieces and put in a container for salting.
2. Separately, we make a brine. To do this, take ½ liter of water, dissolve salt in it and fill the carcass with saline. We put oppression and leave the workpiece at room temperature for 2 hours.
3. Then drain the brine and fill it with a new one, made from a glass of water and a spoonful of vinegar. We wait 10 minutes and drain the liquid again.
4. Onion mode in half rings, add it to the fish along with pepper, bay leaf and vegetable oil. Stir, and in 20 minutes the fish will be ready.

Salt pink salmon "under the salmon"

Pink salmon is a very healthy fish, because it contains a whole range of microelements that have a beneficial effect on the functioning of the brain, heart, blood vessels and digestive organs.

The less heat treatment of pink salmon, the more nutrients it will retain.

Salting is considered the surest way to prepare it, especially since the recipe below will make it tasty and easy to salt pink salmon “a la salmon”.

Ingredients:

• pink salmon (1 kg);
• five tablespoons of salt;
• 100 ml of sunflower oil;
• water.

Cooking method:

1. Cut salmon fillet into pieces.
2. Add salt to boiled water (1.3 liters) and stir until it is completely dissolved. Dip the fish pieces into the salt solution for 15 minutes. Then dry them with a towel and put them in a container in layers. At the same time, each layer is impregnated with vegetable oil.
3. We put the fish in the refrigerator for 30 - 40 minutes.

How delicious to salt fish in brine

Unlike salmon or trout, pink salmon is not such a fatty fish, so it is better to salt it in brine.

Preparing it is quite simple, you only need salt, spices and a little time.

Ingredients:

• salmon fillet;
• five tablespoons of salt;
• two spoons of sugar;
• Bay leaf;
• two cloves;
• three peas of black pepper;
• five peas of allspice.

Cooking method:

1. Cut salmon fillet into small pieces and put in a container for salting.
2. I'm preparing the brine. To do this, we take water (for 1 kg of fish - 1 liter of water), add all the spices to it and put on fire. As soon as the brine boils, cook it over low heat for 8-10 minutes.
3. We take out all the seasonings from the finished marinade and give it time to cool to room temperature.
4. Pour the pieces of fish with the resulting liquid, put the load and put in the refrigerator for two days. Then we pour out the brine, dry the fish and put it in a container.

Cooking in mustard sauce

For salting pink salmon, you can use different recipes for making marinade. We offer an interesting way of salting in mustard sauce. The fish is obtained with a piquant exquisite taste.

Ingredients:

• pink salmon;
• three spoons of sugar;
• three tablespoons of salt;
• five tablespoons of olive oil;
• two tablespoons of vinegar;
• a spoonful of sweet mustard;
• a spoonful of spicy mustard;
• dill.

Cooking method:

1. Cut the fish fillet into equal pieces.
2. We take a deep container, grease its sides with olive oil and pour a little on the bottom.
3. Lay out fish blanks in layers, add dill, salt and sugar. Close the lid and put in the refrigerator for two days.
4. Salted fish served with mustard sauce. To do this, mix two types of mustard with vinegar and olive oil.

Quick salting of pink salmon in one hour

Despite the fact that pink salmon is a rather dry fish, a quick salting method will turn it into almost tender and juicy, noble salmon. This recipe will allow you to enjoy delicious fish within an hour after salting.

Ingredients:

• salmon fillet;
• vegetable oil;
• salt;
• water.

Cooking method:

1. Cut the fish fillet into medium-sized pieces.
2. Dissolve salt in boiled cold water (five tablespoons of salt per liter of water).
3. Dip the pieces of fish into the saline solution for 8-10 minutes. Then we take them out, dry them and put them in layers in a container, pouring each layer with vegetable oil.
4. We put in the refrigerator for 40 minutes.

Lightly salted fish in one day

To prepare low-salted pink salmon, the main thing is to purchase high-quality fish. The flesh of good pink salmon has a uniform color, while it is dense and quickly recovers when pressed.

A simple recipe for cooking is to rub a mixture of salt and sugar into the fish fillet. For 1 kg of fish, two tablespoons of both ingredients are enough. If desired, you can add chopped bay leaves and a few peas of black pepper to them. Thoroughly fill the fish with the prepared mixture and put it in a container along with vegetable oil. We put it in the refrigerator for exactly one day.

Juicy and fragrant lightly salted pink salmon can also be prepared according to another recipe that uses lemon. The main thing here is to choose a juicy citrus with a thin skin.

Ingredients:

• pink salmon (0.8 - 1 kg);
• a spoonful of salt;
• 1.5 teaspoons of sugar;
• ½ cup oil;
• two lemons;
• black pepper.

Cooking method:

1. Cut the fillet into pieces. The thinner they are, the faster they will succumb to salting.
2. Lemon cut into thin slices.
3. Mix salt, sugar and pepper. We rub the pieces of fish with the finished mixture and lay them in layers in a container. We put lemon slices on each layer and put the workpiece in the refrigerator for 10 hours.
4. After this time, fill the fish with lemon with vegetable oil and keep cool for another 4 hours.

How delicious to salt pink salmon after freezing

Pink salmon differs from other types of fish in its specific color, because of this it was nicknamed "pink salmon". It is impossible not to single out the moment that this inhabitant of the seas is rich in fatty acids, which means that its use brings great benefits to our body.

Many housewives are interested in various questions about how and how much to salt pink salmon. But before you start salting fish, you need to consider two important points.

• The first is that you need to cook it immediately after defrosting.
• The second is the presence of a slight bitterness in the meat. Such an unpleasant aftertaste will be minimized by salt, and spices will give a subtle flavor note.

Spices such as dill, parsley, white and black peppers, bay leaves, garlic, rosemary and mustard go well with pink salmon. For salting, it is better to use rock or sea salt, and it is recommended to do this in containers made of glass, ceramics or plastic.

There are also different ways to deliciously pickle pink salmon after freezing:

1. Salted pink salmon. With this method, the fish is kept in a saline solution for a certain time.
2. Spicy salted fish. Aromatic herbs and spices are added to the saline solution.
3. Dry salted pink salmon. The fish fillet is rubbed with salt and sugar.
4. Salted pink salmon in oil. Marinade for salting fish is prepared on the basis of vegetable oil.

Salting pink salmon at home guarantees the high quality of the final product, because in recipes we do not use preservatives and shock absorbers that harm the body. Therefore, be sure that your author's low-salted fish will be not only tasty, but also as healthy as possible.

Pink salmon is one of the species of the salmon family and is considered the most valuable species of commercial fish. It has very tasty tender meat, which is easy to fry, boil and pickle. Therefore, lovers of eating slices of pale pink fish with olives and lemon are often worried about the question: "How tasty is it to pickle pink salmon so that the table turns from everyday to festive?"

Fish preparation

1. First you need to prepare the carcass. Rinse it thoroughly, cut the abdomen with a sharp knife from the anal fin to the head and pull out all the insides.
2. Cut off the tail and head of the fish, remove the spine and fins. Wash the carcass again and lightly dry with a napkin. You will end up with two clean, skin-on red fish fillets, fully prepared for salting.
3. They can be left as is or additionally divided into portions. After that, you need to decide how to pickle pink salmon. At home, this can be done both dry and in brine.

Ambassador dry way

Let's first consider the option of how to pickle pink salmon at home with dry salting. This is the easiest and fastest way, but you will get great pleasure from the most delicate taste of fish. You will need sugar, salt and some sunflower oil. Prepare in advance the dishes where the fish will be salted. It is desirable that the container be enameled or glass. Do not use aluminum to avoid oxidation. Pour some sunflower oil into the bottom of the bowl. Mix sugar with coarse salt in a ratio of 1: 2, add spices if desired, but do not overdo it. Sprinkle with the prepared mixture and lightly grate the fillet pieces. Carefully place the fish in a pre-prepared dish. Top with a thin layer of olive or sunflower oil. Cover the container with the fish with a lid and leave in the kitchen to infuse for about an hour and a half. Then put in the refrigerator for a day. A day later, a cold appetizer of pink salmon is ready!

Pink salmon in brine

Another great way to cook red fish will tell you how to pickle pink salmon in brine. The recipe is just great! The fish turns out very juicy and incredibly tasty, without any extraneous spices. Exceptionally rich light-salted taste of pink salmon!

Required Products

For 1 kg salmon fillet you will need:

• 1/2 l of water;
• 1 tablespoon of vinegar;
• 100 g of salt;
• 50 g sugar.

Cooking method

You must first boil water and stir salt in it, add vinegar. Let this saturated solution cool to room temperature, then fill it with fish. Hold the dish with pink salmon for an hour or two in the kitchen, and then move it to the refrigerator for two days. After this time, try a piece of fish. If it seems to you a little undersalted - just leave it for another day in brine. Then drain the brine, put the fillet on a plate and lightly sprinkle with olive oil. You can decorate with dill, lettuce or green onions. Your pink salmon dish is ready and ready to serve! Now you also have knowledge on how to pickle pink salmon at home. And guests and households will definitely appreciate your culinary skills, because the fish you cook will be much more appetizing than store-bought!

Is it possible to salt pink salmon, and get salted salmon? Certainly! If you do everything according to the recipe, and most importantly - do not overexpose the fish. There are many delicious ways to cook lightly salted pink salmon “for salmon”, which allow you to get a royal snack from a budget fish, a wonderful ingredient for sandwiches, salads, holiday and everyday snacks. Let's cook?

Salted pink salmon "for salmon" - general principles of cooking

For a good salted pink salmon “for salmon”, you need to purchase high-quality fish. The flesh should be dense, uniform in color, without bright spots of unnatural shades. If fresh fish is purchased (not frozen), then when you press on the surface, the hole should quickly recover. If the fish has a head, then pay attention to the eyes. They should be transparent, in no case cloudy or bloody.

The general principle of cooking lightly salted pink salmon:

1. The fish is cut into fillets. Whole pink salmon is not salted, the ambassador will turn out strong. Fillets can be made with or without skin. Can be cut into pieces of various sizes. Depends on the recipe.

2. Spices are being prepared. For the dry method, they are simply mixed, for the wet preparation, a brine is made.

3. The fish is processed with spices or poured with brine. The right time is maintained.

4. Pink salmon is wiped or washed, used for its intended purpose.

The salting times indicated in the recipes are approximate. It can fluctuate up or down, depending on the size of the pieces, the temperature of the product, the room and taste preferences. In order not to miscalculate, you can taste the creation from time to time.

Recipe 1: Simple lightly salted salmon salmon

Fish prepared according to this recipe will be cooked in 10 hours. But if you need to get a more salty product, then you can keep it longer. For such salted pink salmon "for salmon" you will need a minimum of products.

Ingredients

Pink salmon;

Cooking

1. It is necessary to butcher the carcass. To make pink salmon cook faster, you need to remove the skin, but if you have a day, then you can leave it. We cut off the head, remove the ridge with bones and cut the clean fillet into 5 cm slices.

2. Mix equal amounts of salt and sugar. For a small fish up to 1 kg, 2-3 tablespoons of each spice is enough.

3. Pour a little salt on the bottom of the container, fold the first layer of pink salmon and sprinkle on top. No need to stack the pieces close to each other. Sprinkle all pink salmon and send for 3 hours in a cool place. Then we take out and gently mix, swap the pieces of the lower and upper ones.

4. As soon as our fish is marinated to the desired state, remove excess salt. To do this, wipe the fish with napkins, pour out the contents of the container.

5. Fill pink salmon with oil, store in this form for no more than a week in the refrigerator.

Recipe 2: Lightly salted pink salmon in brine

To prepare fish according to this recipe, you need to cut the fillet thinly, into slices of 3-4 mm thick. It is more convenient to do this with frozen fillets. In addition to salt, nothing goes into the brine, but after drying in a piece, they can be grated with pepper, sprinkled with any other spices, herbs or onions.

Ingredients

Pink salmon;

Cooking

1. Dissolve 5 tablespoons of salt in a liter of water. Mix well so that no grains remain.

2. Cut the fillet into thin slices and dip into the brine. Keep from 15 minutes to half an hour at room temperature.

3. We take out lightly salted salmon salmon from the brine, dry the excess moisture with a towel and fill it with oil. Ready!

Recipe 3: Lightly salted pink salmon with lemon

The fish turns out to be unusually fragrant, juicy and really resemble salmon. For cooking, it is advisable to take a juicy citrus with a thin skin.

Ingredients

0.8 kg pink salmon fillet;

1 st. a spoonful of salt;

1.5 tablespoons of sugar;

A little black pepper;

Half a glass of oil;

1-2 lemons.

Cooking

1. Cut the fillet into arbitrary pieces. The larger and thicker they are, the longer the fish will cook.

2. Mix salt, sugar, pepper and rub the slices on all sides. The rest just pour out and mix the pieces of fish in a bowl.

3. Cut the lemon into thin rings.

4. Put the fish in a container, layer with lemon.

5. We keep our pink salmon for 7-10 hours. Then pour vegetable oil on top. We stand for another 3 hours and you can take a sample.

Recipe 4: Lightly salted salmon salmon with onions

To prepare such lightly salted pink salmon for salmon, it is better to use red, white or purple salad onions. But you can take the usual, if it is not very sharp.

Ingredients

One pink salmon is about 1 kg;

a spoonful of salt;

0.5 tablespoons of sugar;

2 onions;

5 tablespoons of oil, any vegetable.

Cooking

1. We cut off the head of pink salmon, remove the spine, fins and tail. Cut the fillet with skin into large pieces.

2. Mix salt with sugar, rub the fish.

3. We chop the onion into thin rings or half rings, grind well in our hands with a pinch of salt.

4. We send the onion to the fish, mix it, put it in a bowl, pour it with oil, cover it with a plate and put a small oppression.

5. Keep salted pink salmon for salmon from 12 to 15 hours in a cool room or in the refrigerator.

Recipe 5: Salted salmon salmon in Scandinavian style

This recipe is used by the Scandinavians for salting salmon, but as it turned out, pink salmon is no less tasty. For cooking, a rather large amount of spices is used, so the fish turns out to be spicy and fragrant.

Ingredients

1.2 kg fillet with skin;

50 grams of sea salt;

Sugar 2 tablespoons;

A shot of vodka;

1 teaspoon of coriander;

1 teaspoon ground black pepper;

15 peas of allspice;

2 tablespoons dried dill.

Cooking

1. We wash the fillet well, wipe it with paper towels. Carefully remove the skin, set aside. But not far, it will be needed for salting.

2. Coriander is well crushed in a mortar. If the dill is large, then grind it in the palms of your hands or also in a mortar, along with coriander.

3. Mix salt with vodka, sugar, ground pepper and coriander with dill. Add peas of allspice.

4. Rub the pink salmon fillet with a fragrant mixture on all sides. We stack on top of each other.

5. We take the previously set aside skin, wrap the fish around. Then wrap the top with cling film.

6. We shift the bundle into a container, put a small load and send it to the refrigerator. Salted fish will be ready in 30-36 hours.

Recipe 6: Lightly salted salmon salmon in the freezer

The original recipe for cooking fish for salmon. Pink salmon turns out to be unusually tender, juicy, and all thanks to being placed in the freezer. Prepared in brine.

Ingredients

Pink salmon;

Cooking

1. Cooking brine. To do this, dissolve 5 tablespoons of salt and sugar in a liter of water. The brine is well cooled.

2. Cut pink salmon into two fillets without skin, then cut each one across into two parts.

3. Put pink salmon in a bowl, pour cold brine.

4. Put in the freezer for a day.

5. We take out and defrost to the end.

6. We wash the fish with cold water, wipe it well with a towel, cut it and serve it on the table. For greater juiciness, you can pour pink salmon with vegetable oil for a couple of hours.

Recipe 7: Lightly salted salmon salmon in gauze

For this recipe, you will need coarse sea salt; salting will not work with a small product. You will also need a piece of clean gauze, which can be purchased at any pharmacy. We take all the ingredients in any quantity.

Ingredients

Pink salmon;

Dried dill.

Cooking

1. We wash the fillet.

2. Wet gauze with cold water, wring out and wrap a piece of pink salmon.

3. Sprinkle dill and coarse salt on top, no regrets. We wrap the second layer of gauze, it is possible and the third, depending on the size of the piece.

4. We put the fish in a tight plastic bag, tie it well and put it in the refrigerator.

5. After a day, we take out the pink salmon, free it from gauze, shake off the remaining salt and wipe the fish. Cut and enjoy the taste! If you need a little fish, then wrap the remaining piece again in the same gauze and place it in the refrigerator. It will be wonderfully stored for several days, but the salt must be shaken off, otherwise, it will no longer be a lightly salted fish.

Fish is always chilled before salting. Also use cold brine. If you put pink salmon in warm water, the color and taste will deteriorate, the flesh will fall apart, become loose, the pieces will not keep their shape well.

Do you need to carefully cut salted pink salmon? To make the slices beautiful and thin, send the fish to the freezer. When frozen, it is easy to cut even thin slices. By the way, if you salted too much pink salmon, then you can also store the fish in the freezer, having sealed it before that.

Lemon juice neutralizes the fat content of the fish. And since pink salmon itself is dry, citrus can only be used in combination with oils. Otherwise, the fish will become tougher and drier.

In order for red fish to remain dense and not fall apart, it is advisable to use oppression when salting. It can be used with any method of preparation - dry and wet.

Scissors are an indispensable tool for cutting fish. They are easy to remove fins, uneven skin, cut off a fat belly. But for kitchen scissors to become really helpers, they must be large, sharp, and have non-slip handles.